• 4 large russet potatoes
  • 1 pack Fully Cooked Pulled Pork
  • 1 cup shredded cheese cheddar, Monterey Jack, or your choice
  • 4 slices ButcherBox bacon cooked and crumbled
  • 2 spring onions thinly sliced
  • 1-2 jalapenos sliced (optional, adjust to taste)
  • sour cream for serving
  • butter for serving
  • salt and pepper to taste


Bake the Potatoes:

  • Preheat your oven to 450°F (200°C).
  • Scrub the potatoes clean under running water and pat them dry with paper towels. Pierce each potato several times with a fork to allow steam to escape during baking.
  • Rub the potatoes with olive oil and sprinkle with salt.
  • Place the potatoes directly on the oven rack or on a baking sheet lined with foil.
  • Bake for 45 minutes, or until the potatoes are tender when pierced with a fork.

Reheat the Pulled Pork:

  • If frozen, thaw the pulled pork in the refrigerator overnight.
  • Fill a 2-quart pot 3/4 full with water and bring it to a boil. Place the sealed pouch of pulled pork into the boiling water.
  • Boil for 14 to 15-1/2 minutes or until heated through.
  • Remove from boiling water. Be cautious as the package will be hot.

Prepare the Toppings:

  • Cook the ButcherBox bacon until crispy according to your preferred method (oven, stovetop, or microwave). Once cooked, crumble or chop it into small pieces.
  • Slice the spring onions and jalapenos. If you prefer less heat, remove the seeds and membranes from the jalapenos before slicing.

Assemble the Loaded Baked Potatoes:

  • Once the potatoes are baked and fork-tender, remove them from the oven.
  • Using a sharp knife, make a lengthwise slit across the top of each potato, then gently squeeze the ends to open up the potatoes.
  • Fluff the insides of each potato with a fork. Add a pat of butter to each potato and season with salt and pepper to taste.
  • Spoon a generous amount of warmed Niman Ranch Pulled Pork with Barbecue Sauce over each potato. Sprinkle shredded cheese over the pulled pork while it's still warm, allowing it to melt slightly.
  • Top each loaded potato with crumbled bacon, sliced spring onions, and sliced jalapenos (if using). Serve with a dollop of sour cream on the side.